JP2009201978A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker that is capable of cooking tasty rice without burning and unevenly cooked rice and that prevents the surroundings from being soiled by scattering of bubbles at the time of boiling over. <P>SOLUTION: The cooker includes a heater 6 for heating the rice-cooking pot (the pot) 2, a temperature sensor 5 for detecting temperature of the pot 2, a temperature sensor 10 for detecting temperature inside the pot 2, and a heating controller 9 for energizing the heater 6 and heating the pot 2. The heating controller 9, for example, intermittently energizes so that the temperature of the pot 2 does not abnormally rise during the cooking stage. When it is detected that an object to be cooked in the pot 2 reaches the boiling temperature through the detected temperature of the temperature sensor 10, the controller shifts the cooker to a high temperature boiling/heating stage, continuously energizing the heater 6 so that the temperature of the pot 2 rises higher than the boiling temperature. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to, for example, a rice cooker, and more particularly to a heating cooker that performs heating control in a rice cooking process.

  When the conventional cooking device enters the rice cooking process after the preheating process, when the heating means is continuously energized so that heating is performed with relatively high power according to the amount of rice cooking, and when the boiling temperature is reached Controls the energization of the heating means so that the state is maintained (see, for example, Patent Document 1).

JP 2005-310384 A

  In the conventional cooking device described above, when the contents in the cooking container reach the boiling temperature, the energization of the heating means is controlled so that the state is maintained, and sufficient heat treatment is performed. However, for example, when cooking rice, the cooked rice may not be able to be cooked plumply due to the absence of voids between the rice grains, or it may be unevenly cooked.

  The present invention was made in order to solve the above-described problems, and the cooking container was not uneven, and when cooking rice, it was fluffy with a gap between the rice grains. It is an object of the present invention to provide a cooking device that can cook rice, and can prevent the surroundings from being scattered due to the scattering of bubbles during boiling and spilling out of the pan.

  The cooking device according to the present invention includes a cooking container, a heating means for heating the cooking container, a container temperature detection means for detecting the temperature of the cooking container, a container internal temperature detection means for detecting the temperature in the cooking container, A heating control means for controlling the heating means, and the heating control means detects the boiling of the contents in the cooking container by the temperature detecting means and then maintains the boiling of the contents of the cooking container for a predetermined time. It is equipped with a high-temperature boiling heating process for controlling the temperature to be higher than a predetermined temperature.

  In the present invention, after detecting the boiling of the contents in the cooking container, a high-temperature boiling heating process is performed for controlling the temperature of the cooking container to be equal to or higher than a predetermined temperature at which the contents can be kept boiling for a predetermined time. Therefore, for example, during rice cooking, large bubbles that activate the movement of rice in the cooking container are generated, and the water swinging is promoted, so that the cooking container does not become uneven and has a crunchy plump You can cook the rice.

Embodiment 1 FIG.
FIG. 1 is a side view showing the interior of, for example, a rice cooker of a heating cooker according to Embodiment 1 of the present invention, and FIG. 2 is an enlarged cross-sectional view showing a cartridge used in the rice cooker of Embodiment 1.
In the figure, a rice cooker 2 that is a cooking container is detachably housed inside a rice cooker body 1, and a lid 3 whose one end is pivotally supported to be openable and closable is attached to the top of the rice cooker body 1. An inner lid 4 is detachably attached to the lid 3. The inner lid 4 is provided with a through hole for detachably attaching a cartridge 7 to be described later in a substantially central portion, and the upper surface opening of the rice cooker 2 when the lid 3 covers the upper surface opening of the rice cooker body 1. The inside is sealed by closing the part. The temperature sensor 5 serving as the container temperature detecting means is disposed so as to contact the bottom of the rice cooker 2, and the temperature sensor 10 serving as the container internal temperature detecting means is disposed on the lid 3, and the contents in the rice cooker 2 The temperature of cooked rice (rice and water) is detected. Above the bottom of the rice cooker main body 1, a heating body 6 that is a heating means for heating the rice cooker 2 is disposed. In addition, the temperature sensor 10 which is a container internal temperature detection means may be, for example, an infrared sensor that directly detects the temperature of the cooked rice, or a thermistor that detects the air temperature inside the rice cooker 2.

  As described above, the cartridge 7 is inserted into the through hole 4a of the inner lid 4, and when the cartridge 7 is mounted, the introduction path 7a communicating with the inner lid 4, the on-off valve 7b provided at the bottom, and the upper surface of the cover 7c And a dripping wall 7e formed to extend downward from the inside of the upper surface of the cover 7c. The introduction path 7a is a path for introducing the steam from the rice cooker 2 generated during boiling of the cooked rice and the overflow liquid. The on-off valve 7b is a valve for returning to the rice cooker 2 the overflowing liquid that has been moved up and down by the pressure of the steam in the rice cooker 2 and has flowed out from the introduction path 7a to the bottom. The drooping wall 7e is for crushing the bubbles toward the steam port 7d among the bubbles of the overflow liquid blown out from the introduction path 7a, and the liquid falls downward and accumulates at the bottom. The cartridge 7 has a volume necessary for sufficiently recovering the overflow liquid generated during the high-temperature boiling heating process described later.

  The heating control unit 9, which is a heating control means, will be described in detail in the explanation of the operation. The heating control unit 9 is heated according to each step of the preheating step for absorbing water in the rice, the rice cooking step for boiling the rice, and the steaming step. The energization of the body 6 is controlled. If it enters into the rice cooking process after completion | finish of a pre-heating process, it will enter into a heating process first and will intermittently energize, for example so that the temperature of the rice cooking pot 2 may not rise abnormally through the temperature detected by the temperature sensor 5. When it is detected that the cooked rice in the rice cooker 2 has reached the boiling temperature through the temperature detected by the temperature sensor 10, the heating body is heated so that the cooker 2 has a predetermined temperature equal to or higher than the boiling temperature at which the cooked rice can be kept boiling. 6 is transferred to a high-temperature boiling heating process in which current is continuously supplied to 6. And if a high temperature boiling heating process is performed for the predetermined time, it will transfer to the boiling maintenance control process which controls so that the temperature of the rice cooking pot 2 may be lowered | hung to the temperature which can be boiled. Thereafter, when dry-up is detected, the current value is lowered and the process proceeds to the steaming process.

  Instead of the cartridge 7 shown in FIG. 2, a cartridge 7 having a longer distance between the introduction path 7a and the steam port 7d may be used (see FIG. 3A). This is to allow the bubbles that could not be crushed by the drooping wall 7e to naturally blow inside. Further, as shown in FIG. 3B, an acute angle member 7f for crushing bubbles may be provided on a surface facing the introduction path 7a inside the cover 7c of the cartridge 7, or as shown in FIG. As described above, the heating body 8 serving as a heating means may be provided on the upper surface of the cover 7c of the cartridge 7 so that the air bubbles blown out from the introduction path 7a are evaporated. The energization of the heating body 8 is performed by the heating control unit 9 at least during the high temperature boiling heating process.

Next, operation | movement of the rice cooker of Embodiment 1 is demonstrated using FIG.4 and FIG.5. FIG. 4 is a flowchart showing the operation of the rice cooker in the first embodiment, and FIG. 5 is a time chart at the time of rice cooking of the rice cooker in the first embodiment.
The heating control part 9 provided in the rice cooker main body 1 will perform preheating control until it enters into a preheating process and predetermined time passes, if ON of the rice cooking switch which is not shown in figure is detected (S1). First, it is determined continuously energized by the power T ₁ to the heating member 6, whether a predetermined time has elapsed, whether the temperature of the cooking kettle 2 has reached the preheat temperature (e.g. 60 ° C.). When it is detected through the temperature sensor 5 that the temperature of the rice cooker 2 has reached the preheating temperature, the heating body 6 is energized intermittently for a predetermined time so that the preheating temperature is maintained.

Next, the rice cooking process is started. In the rice cooking process, a heating process, a high-temperature boiling heating process, and a boiling maintenance control process are performed. First, a heating process is started. The electric current is increased so that the electric power T ₂ is higher than the electric power T ₁ during the preheating process, intermittent energization is performed so that the temperature of the rice cooker 2 does not rise abnormally (S2), and the cooked rice in the rice cooker 2 reaches the boiling temperature. It is determined through the temperature detected by the temperature sensor 10 (S3). When it is detected by the temperature sensor 10 that the cooked rice in the rice cooker 2 has reached the boiling temperature, the process proceeds to a high temperature boiling heating process. In the high-temperature boiling heating process, continuous energization to the heating element 6 is started with the power T ₂ so that the temperature of the rice cooker 2 becomes equal to or higher than the boiling temperature at which the cooked rice can be kept boiling, and time measurement is started. (S4). Then, it is determined whether or not the measurement time has passed the predetermined time (S5). When the measurement time has not passed the predetermined time, continuous energization is continued with the power T ₂ described above. In addition, it is known that a higher effect can be obtained by providing the predetermined time for carrying out the high-temperature boiling heating step for, for example, one minute or more. The power T ₂ are, the cooking device body 1 the maximum value of the entire input.

  In this high-temperature boiling heating process, more steam in the rice cooker 2 is generated than the boiling temperature and discharged from the introduction path 7a of the cartridge 7, and the amount of overflowing liquid increases and blows out from the introduction path 7a. At this time, the steam is discharged from the steam port 7d, the blown-up bubble hits the drooping wall 7e and is crushed downward, and the open / close valve 7b is moved up and down by the pressure change in the rice cooker 2 during the intermittent operation to cook the overflowed liquid. Return to kettle 2.

On the other hand, when the heating control unit 9 detects that the high-temperature boiling time has elapsed, the heating control unit 9 enters a boiling maintenance control process in which boiling maintenance control is performed to lower the temperature of the rice cooker 2 to a temperature at which the cooked rice can be kept boiling ( S6). This is to heat the heating element 6 by switching the continuous energization to the heating element 6 to the electric power T ₁ and intermittently energizing it. Also in this case, the steam in the rice cooker 2 is discharged to the outside through the cartridge 7, and the bubble liquid crushed by the overflowing liquid and the dripping wall 7 e is collected in the cartridge 7 and returns to the rice cooker 2. The heating control unit 9 determines whether or not dry-up (eg, 130 ° C.) in which rice cooking water disappears due to water absorption gelatinization and evaporation during boiling maintenance control is detected (S7), and dry-up is not detected performs boiling maintenance control described above, when detecting the dry-up performs steaming control intermittent energization by the power T ₃ which reduce current enters the steaming step (S8). And cooking time is complete | finished when the time of a steaming process passes.

  As described above, according to the first embodiment, when the rice cooking process after the preheating process is finished, the energization is performed so that the temperature of the rice cooking pot 2 does not rise abnormally, so the cooked rice is burnt. In addition, when it is detected that the cooked rice in the rice cooker 2 has reached the boiling temperature through the temperature detected by the temperature sensor 10, the process proceeds to a high-temperature boiling heating step, and the cooked rice maintains the boiling temperature of the rice cooker 2. Since the heating body 6 is continuously energized so as to be at a predetermined temperature or higher, a large bubble that activates the movement of the rice in the rice cooker 2 is generated, and water oscillation is promoted. You can cook plump rice with crab holes. Also, in the high-temperature boiling heating process, gelatinization around the rice grains has progressed rapidly, and subsequent water absorption is less likely to proceed than in the case without the high-temperature boiling heating process, so a preheating process is provided before the rice cooking process. It is better to promote water absorption. Moreover, compared with the cooking mode which does not have a high temperature boiling heating process, the direction which set the preheating process long can promote water absorption, and can cook a uniform and delicious rice.

  Further, in the high-temperature boiling heating process, the amount of steam and blown-up liquid increases, but since it is recovered by the cartridge 7 having a large volume, the blown-up liquid does not overflow and the surroundings are not soiled. Moreover, by increasing the amount of the overflowing liquid that returns to the rice cooker 2, it is possible to increase the umami component of rice, the amount of reducing sugar eluted in the surface layer of the rice, and the degree of swelling of the rice. It can be cooked in a nice and delicious rice.

  In the first embodiment, the continuous energization to the heating body 6 in the high temperature boiling heating process of the rice cooking process is set to the same current value as that of the heating process. However, the continuous energization may be performed at a current value lower than that of the heating process. .

Embodiment 2. FIG.
In the first embodiment, only the steam in the rice cooker 2 is discharged from the steam port 7d by the cartridge 7 that is inserted through the through hole 4a of the inner lid 4, and the overflowed liquid is recovered to the rice cooker 2. Although it was made to return, Embodiment 2 heats the rice cooker in the rice cooker 2 by heating the rice cooker 2 which put the to-be-heated object (rice, water, etc.) with the heating body 6, and generate | occur | produces at this time The steam to be cooled is cooled in a water tank storing cooling water so as to be condensed (collected) so as not to be discharged to the outside, and will be described below with reference to FIGS.
6 is a side view showing the inside of the rice cooker according to the second embodiment, and FIG. 7 is an enlarged cross-sectional view showing a steam guide portion used in the rice cooker of the second embodiment. In addition, the same code | symbol is attached | subjected to the same or equivalent part as FIG. 1 demonstrated in Embodiment 1, and description is abbreviate | omitted.

  The steam guide portion 11 is disposed on the lid body 3 and is attached so that one end of the steam guide portion 11 detachably penetrates the through hole 4a provided in the substantially central portion of the inner lid 4 and communicates with the inside of the rice cooker 2. The end is detachably connected to a steam introduction pipe 12b of a water tank 12 described later. Similarly to the cartridge described above, the steam guide portion 11 is formed to extend downward from the inside of the upper surface of the cover 11c, the introduction path 11a communicating with the inner lid 4, the on-off valve 11b provided on the bottom portion 11e. The cover 11c and the bottom 11e are fixed by hooks (not shown) and are configured to be disassembled so that the inside of the steam conduit 11 can be easily cleaned.

  The water tank 12 is detachably installed in the rice cooker body 1 and has a water tank lid 12a that detachably covers the upper surface opening, and a steam introduction pipe 12b whose upper end is fixed to the water tank lid 12a. The upper end of the steam introduction pipe 12b is detachably connected to the other end of the steam guide portion 11 disposed on the lid 3 as described above. That is, the steam guide 11 is separated from the steam introduction pipe 12b when the lid 3 is opened, and the steam guide 11 and the steam introduction pipe 12b are connected in a sealed state when the lid 3 is closed. The water tank 12 condenses the steam flowing into the steam introduction pipe 12b with water and stores it as recovered water.

Next, operation | movement of the rice cooker of Embodiment 2 is demonstrated using the flowchart of FIG. 4, and the time chart of FIG.
The rice cooker configured as described above enters the preheating step as in the first embodiment, and the heating control unit 9 performs preheating control (S1), and enters the heating step of the rice cooking step after the end of the preheating step. In the heating process, the heating body 6 is intermittently energized so that the temperature of the rice cooker 2 does not rise abnormally with the power T ₂ having a higher current value than the power T ₁ during the preheating process (S2). And it is determined through the detection temperature of the temperature sensor 10 whether the cooked rice in the rice cooker 2 has reached the boiling temperature (S3). When the temperature sensor 10 detects that the cooked rice in the rice cooker 2 has reached the boiling temperature, the high temperature boiling heating process is started. In the high temperature boiling heating process of the rice cooking process, continuous energization to the heating body 6 is started so that the temperature of the rice cooking pot 2 becomes a predetermined temperature equal to or higher than the boiling temperature at which the cooked rice can be kept boiling. At this time, the steam in the rice cooker 2 flows into the introduction path 11a of the steam guide 11 and is discharged from the upper end, and the overflow liquid also flows into the introduction path 11a and blows out from the upper end. At this time, the steam flows into the steam introduction pipe 12b of the water tank 12, is condensed by the water, and is stored as recovered water. In order to prevent the water tank 12 itself from becoming high temperature due to the steam flowing into the water tank 12, the power value to the heating body 6 in the high temperature boiling heating process is lowered to the same power T ₁ as in the preheating process. Then, continuous energization is performed so that the temperature of the rice cooker 2 becomes a predetermined temperature equal to or higher than the boiling temperature at which the cooked rice can be kept boiling, and time measurement is started (S4). On the other hand, the overflowing liquid overflowing from the introduction path 11a is returned to the rice cooker 2 by the open / close valve 11b that moves up and down by the pressure change in the rice cooker 2. Also, the blown-up bubbles formed when overflowing from the introduction path 11a hit the dripping wall 7e and sag downward, and return to the rice cooker 2 together with the blown-up liquid.
In addition, when the high temperature boiling heating process is set long, when the temperature during the high temperature boiling heating process is set high, or when the amount of water is increased, the overflowing liquid increases and exceeds the capacity of the introduction path 11. However, it is configured to be guided to the water tank 12 without being scattered outside.

On the other hand, when the heating control unit 9 detects that the high temperature boiling time has elapsed (S5), the heating control unit 9 lowers the temperature of the rice cooker 2 to a temperature at which the cooked rice can be kept boiling and enters the boiling maintenance control step (S6). ), I switched to the intermittent energizing the energization of the heater 6 at a power T _1. Then, during the boiling maintenance control process, it is determined whether or not a dry-up (eg, 130 ° C.) in which the rice cooking water disappears due to water absorption gelatinization and evaporation is detected (S7). further lowering the current to the heating element 6 performs steaming control intermittent energization by the power T ₃ (S8). And cooking time is complete | finished when the time of a steaming process passes.

  As described above, according to the second embodiment, during the high-temperature boiling heating process of the rice cooking process, the amount of steam and overflow liquid increases, but the steam is guided into the water tank 12 by the steam guide unit 11 and water. When the overflow liquid and bubbles flow into the introduction path 11a formed in the steam guide portion 11 and are discharged from the upper end, accumulate in the bottom portion 11e and return to the rice cooker 2, and set a high temperature boiling heating process for a long time. Or, if the temperature of the rice cooker 2 during the high temperature boiling heating process is set high, and even if the amount of water in the rice cooker 2 is increased, the overflowing liquid increases and exceeds the capacity of the introduction path 11, Since it is guided to the aquarium 12 without splashing outside, it is possible to prevent the surroundings from becoming tight due to condensation of steam or being soiled by the overflowing liquid. , Reduction eluted in the surface layer of rice The amount, along rice bulge of each can be but is can be raised cook good rice palatable with sweetness.

  In Embodiment 2, continuous energization is performed by lowering the continuous energization to the heating body 6 in the high-temperature boiling heating process of the rice cooking process from the heating process, but continuous energization may be performed at the same current value as in the heating process.

  In addition, although it described that it applied to the rice cooker in the said embodiment, you may apply to an induction heating cooking appliance. That is, when the rice cooking process after the preheating process is finished, the heating coil is intermittently energized so that the temperature of the cooking container on the top plate gradually rises, and the cooked rice in the cooking container passes through the temperature detected by the temperature sensor 10. When it is detected that the boiling temperature has been reached, the process moves to a high-temperature boiling heating process, and the heating coil is continuously energized so that the temperature of the rice cooker 2 becomes equal to or higher than a predetermined temperature at which the cooked rice can be kept boiling. Moreover, when cooking rice, the surrounding stain | pollution | contamination by an overflowing liquid can be prevented by using the lid | cover provided with the cartridge 7 in the cooking container.

It is a side view which shows the inside of the rice cooker of the heating cooker which concerns on embodiment of this invention. It is an expanded sectional view which shows the cartridge used for the rice cooker of Embodiment 1. FIG. It is an expanded sectional view showing other cartridges. It is a flowchart which shows operation | movement of the rice cooker in Embodiment 1. FIG. It is a time chart at the time of rice cooking of the rice cooker in Embodiment 1. FIG. It is a side view which shows the inside of the rice cooker which concerns on Embodiment 2. FIG. It is an expanded sectional view which shows the steam guide part used for the rice cooker of Embodiment 2. FIG. It is a time chart at the time of rice cooking of the rice cooker in Embodiment 2.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 1 Rice cooker main body, 2 Rice cooker, 3 Lid body, 4 Inner lid, 4a Through hole, 5 Temperature sensor, 6 Heating body, 7 Cartridge, 7a Introductory path, 7b On-off valve, 7c Cover, 7d Steam port, 7e Hanging wall 7f acute angle member, 8 heating element, 9 heating control unit, 10 temperature sensor, 11 steam guide unit, 11a introduction path, 11b open / close valve, 11c cover, 11d dripping wall, 12 water tank, 12a water tank lid, 12b steam introduction pipe.

Claims (10)

A cooking container;
Heating means for heating the cooking vessel;
A container internal temperature detecting means for detecting the temperature in the cooking container;
Container temperature detecting means for detecting the temperature of the cooking container;
Heating control means for controlling the heating means,
The heating control means detects the temperature of the cooking container detected by the container temperature detection means for a predetermined time after detecting the boiling of the contents in the cooking container by the container internal temperature detection means. A heating cooker characterized by having a high-temperature boiling heating process for controlling an object to be at or above a predetermined temperature at which boiling can be maintained.   The heating control means continuously energizes by increasing the input to the heating means to the same or more for a predetermined time after detecting the boiling of the contents in the cooking container by the container internal temperature detection means. The cooking device according to claim 1, further comprising a high-temperature boiling heating step.   The cooking device according to claim 1 or 2, wherein the input value of the heating means in the high-temperature boiling heating step includes a maximum value of input of the entire cooking.   The heating control means keeps the temperature of the cooking container detected by the container temperature detection means below a certain temperature from the start of cooking until the boiling of the contents in the cooking container is detected by the container internal temperature detection means. The cooking device according to any one of claims 1 to 3, wherein the cooking device is controlled. A cooker body in which the cooking container is detachably stored;
A lid provided in the cooker body so as to be freely opened and closed;
An inner lid that is detachably attached to the lid and closes an upper opening of the cooking container when the lid is closed;
Removably inserted in a hole provided in the inner lid, attached to collect steam and overflow liquid from the cooking container, return the overflow liquid into the cooking container, And a cartridge that discharges from the outside,
The cooking according to any one of claims 1 to 4, wherein the cartridge has a volume necessary for recovering a large amount of overflowing liquid generated during the high-temperature boiling heating process. vessel.   The cooking device according to claim 5, wherein the steam port of the cartridge is provided at a position away from the hole of the inner lid.   The cooking device according to claim 5 or 6, wherein an acute angle member that crushes bubbles of the blown-up liquid is provided on a surface facing the hole of the inner lid inside the upper part of the cartridge.   The cooking device according to any one of claims 5 to 7, wherein the cartridge includes a heating unit that heats and evaporates bubbles of the overflow liquid. A cooker body in which the cooking container is detachably stored;
A lid provided in the cooker body so as to be freely opened and closed;
An inner lid that is detachably attached to the lid and closes an upper opening of the cooking container when the lid is closed;
A water tank detachably installed in the cooker body;
One end is attached so as to communicate with the inside of the cooking container, the other end is attached to the water tank so as to be connectable, and includes a steam guide portion that guides steam from the cooking container generated during cooking into the water tank. ,
5. The steam guide unit is configured to recover the overflowing liquid from the cooking container and return the recovered overflowing liquid to the cooking container. 6. Cooking device. A cooker body in which the cooking container is detachably stored;
A lid provided in the cooker body so as to be freely opened and closed;
An inner lid that is detachably attached to the lid and closes an upper opening of the cooking container when the lid is closed;
A water tank detachably installed in the cooker body;
One end is attached so as to communicate with the inside of the cooking container, the other end is attached so as to be connectable to the water tank, and includes a steam guide portion that guides steam from the cooking container generated during cooking into the water tank. ,
The steam guide unit is configured to recover the overflowing liquid from the cooking container and return the recovered overflowing liquid to the cooking container,
The heating control means continuously energizes by reducing the input to the heating means to be equal or less for a predetermined time after detecting the boiling of the contents in the cooking container by the container internal temperature detection means. A cooking device having a high-temperature boiling heating process.

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